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Son-in-law eggs (kai loog keuy)
For best results, make the sauce first. It thickens as it cools and the flavors deepen. You want both of that to happen before you drizzle it over your eggs.
Course
Snack
Cuisine
Thai
Prep Time
5
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
17
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
Sauce
2
heaping tablespoons
tamarind paste
2
tablespoons
palm sugar
1
tablespoon
fish sauce
Eggs
4
eggs
boiled and shelled
cooking oil
for deep frying
Garnish
crispy fried shallots
crispy fried garlic
sliced scallions
2
bird's eye chilies
thinly sliced (optional)
Instructions
Make the sauce
Pour the tamarind paste and fish sauce in a small sauce pan, and add the palm sugar.
Pour in a quarter cup of water and boil, uncovered, for about five minutes.
Set the sauce aside to cool.
Fry the eggs
In a wok, pour enough cooking oil to reach a depth of at least three inches.
Wipe the eggs with paper towels to make sure there is no surface moisture.
When the oil is just starting to smoke, carefully slide in the eggs.
Roll them around in the hot oil to cook the surface evenly.
When the egg whites are browned and blistered, scoop them out and lay on a stack of paper towels.
Using a serrated knife, carefully slice the eggs into halves lengthwise.
Arrange the egg halves, cut side up, on a serving plate (or on individual plates) and spoon the sauce over and around them.
Top with crispy fried shallots and garlic and sliced scallions (and chilies, optionally).
Serve your son-in-law eggs immediately.